Ingredients
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2 teaspoons vegetable oil
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3 tablespoons balsamic vinegar
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2 teaspoons Dijon mustard
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1 clove garlic, minced (or more!)
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4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness
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2 cups small mushrooms, halved,or quartered if using larger mushrooms
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1/3 cup chicken broth or 1/3 cup white wine
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1/4 teaspoon dried thyme leaves, crumbled
Instructions
- In a nonstick skillet, heat 1 teaspoon of the oil.
- In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
- Add the chicken and coat both sides with the mixture.
- Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
- Transfer to a plate and keep warm.
- In the skillet, heat the remaining teaspoon of oil.
- Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
- Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
- Serve the chicken, topped with the mushrooms.